www.sausagemaking.org

I had a wild thought last night, as you sometimes do in bed.
Has anyone tried making a smoky cheese by mixing liquid hickory smoke into the milk before adding the rennett?

Pete,

Does that classify and a wild thought in bed???



FB

It's about as wild as it gets these days.

Soz, couldn't resist.

I don't actually know what goes ito smoke powder but I would assume that it should work in some way. The only thing I can think of is if the smoke powder stops the curds forming properly.

On brined cheeses you could always add it to the brine bath.

FB

Natural Liquid Smoke
Ingredients=natural liquid smoke

been thingking of doing that myself

Those little plastic coated cylinders of smoked cheese you can get in supermarkets are made by passing smoke through the milk before it is renetted. Any experiments you perform have to be better than those things